I made these cookies simply because I wanted to get rid of the bag of chopped dates I've had sitting in the fridge. You know how sometimes you have something in the kitchen and you know you should do something with it, but you're just too lazy? Well, this bag of dates has been staring at me for far too long. It was about time I ate 'em.
I didn't want to make a cookie that was too sweet either. So, instead of using bland ole canola oil, I substituted olive oil. This gives the cookie a cakey inside and a crisp outside. And turns the cookie batter a creepy green.
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
pinch of salt
3/4 cup sugar
3/4 cup milk or soy milk
1/2 cup olive oil
3/4 cup chopped dates
Preheat oven to 375 degrees. Combine dry ingredients. Beat the eggs, olive oil and milk. Add wet to dry and mix until thoroughly combined. If the mixture seems too tough, add a bit more milk. Fold in chopped dates.
Drop by rounded teaspoons onto a lightly oiled cookie sheet and bake 10 to 12 minutes or until lightly browned. Cool for a couple minutes, then transfer to cooling rack.